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Results 101 - 110 of 480 for mexican chicken soup
Combine chicken, soups, salsa and milk. In ... chicken mixture and cheese. End with cheese on top. Bake at 350 degrees for 45 minutes. Serves 8.
102. MEXICAN CHICKEN
Spray dish with no stick ... with chips. Place chicken (deboned) on top of chips. ... with cheese. Bake in oven at 350°F for 35 to 40 minutes.
I stew a couple of chicken breasts (or you can use ... over chips. Heat soup and ROTEL together in a ... Cover and bake at 350 for 45 minutes.
Melt butter, saute green pepper, onion, turkey or chicken, and set aside. In ... mix enchilada sauce, soup, green chilies, taco sauce, ... degrees until well heated.
105. MEXICAN CHICKEN
Boil onion and chicken until done. Save broth. Debone chicken and mix with soups and Ro-Tel tomatoes. Crush Doritos ... 325°F for 40 minutes.
Cook onions in tomatoes until tender. Then add soup and milk; set aside. In ... chips, layer of chicken, soup mixture, and layer ... degrees for 30 minutes.
107. MEXICAN CHICKEN
Combine chicken, tomatoes, onion, chili powder ... cans cream of chicken soup. Garnish with grated cheese and bake for 25 minutes at 350 degrees.
Combine soups, broth and tomatoes for ... half of the chicken, sauce, tortillas, onions and cheese. Repeat layers. Bake 1 hour at 350 degrees.
109. MEXICAN CHICKEN
Cook and debone chicken. Cut into small pieces. Mix undiluted soup together with sour cream. Cut ... Makes 6 servings. Good with tossed salad.
Sauté salt and peppered chicken in small amount of oil. ... Cover and simmer over medium heat until water is absorbed and rice is tender.
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